Blanks for the winter from zucchini recipes - the most delicious salad, caviar, lecho and snacks c photo and video

Zucchini - tasty vegetables, popular in our country. They contain a lot of vitamins, nutrients. Of these fruits, experienced culinary specialists manage to cook a variety of nutritious dishes. Marrows marinate, fry, freeze, brew, make caviar and salads out of them. Billets for the winter from these vegetables are served as a snack, or as a side dish to porridge, meat, puree, fish. Winter sunsets with zucchini are sold in stores, supermarkets, but it is better to prepare such a preparation yourself at home, because it is not difficult.

How to choose zucchini for harvesting for the winter

The most important ingredient of the winter harvest is zucchini, and because of what vegetables you choose, the flavor qualities of the twist, its color and consistency depend. Here are some tips for choosing the ideal fruit for canning:

• The best option will be a young fresh squash with a thin skin, without ripening seeds. They are very soft and juicy. Choose fruit of small size, length of 15-20 cm( the smaller the zucchini, the younger it is).
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• If you accidentally bought a mature zucchini, do not be scared, but they need to be thoroughly cleaned from seeds and coarse peels.
• Try to preserve the patissons, ripening in late summer or early autumn.
• Courgettes should be firm, elastic, without dents or rot, and the peel - without scratches, shiny and smooth. Slightly lean squash is not worth buying, it will reduce the taste of the dish.
• Choose fruits with a light color, along which the stripes are yellowish or green.
• Pay attention to the pedicel of the vegetable marrow, it has a fresh, not withered appearance in its recently ripped fruit.

The most delicious step-by-step recipes for cooking zucchini with photos

There are many options for making fragrant pieces with courgettes. Such dishes are not only different in taste, but also in the form of slicing fruit. Marrows are cut into cubes, rings, slices, straws, plates, grind or grind in a meat grinder, blender. Different spices, sets of other vegetables and products are added to the dishes: mayonnaise, cherry plum, rice, eggplant. Learn the best recipes for cooking zucchini from zucchini to diversify your menu.

Pickled zucchini like mushrooms

If you like mushrooms, but live in a place where you can only dream of such forest dwellers, prepare an original snack with zucchini, which to taste and crunch resembles pickled mushrooms. This sunset will be a godsend for lovers of a sharp little one. For the preparation of marinated zucchini you need the following ingredients:

• black pepper powder - 1 tbsp.a spoon;
• salt - 2 tbsp.spoons;
• mature zucchini( zucchini) - 3 kg;Dill-bundle
• ;
• garlic - 100-150 g;
• cloves - 10g;
• vinegar 9% - 1 tbsp.a spoon;Pepper fragrant( peas) - 10 g;
• sugar - 6 tbsp.spoons;
• sunflower oil - 1 tbsp.a spoon.

How to prepare:

1. It is not necessary to clean zucchini from the peel, they should be rinsed well.
2. Clean zucchini cut into rings with a width of 1-1.5 centimeters. Then cut the rings in half. Each half must be thoroughly cleaned of seeds.
3. Peeled slices of marrow cut into small cubes.
4. Prepare for the preservation of glass containers. To do this, the cans, previously washed with soda, are sterilized.
5. In a container we fill in zucchini, cut into cubes.
6. Garlic is peeled, cut the denticles into small slices, or grind them in a meat grinder. Add garlic and chopped dill to zucchini.
7. To make them crunch, blanch the mixture in jars 3 times. Fill with boiling water, wait until it cools, drain the water. The second time we refill with boiling water, wait 15-20 minutes. Similarly, the second is done all the third time.
8. Next, in each jar with zucchini we add vinegar, sunflower oil, a pea of ​​fragrant pepper and a flower of a carnation.
9. We make salting - pour 1.5 liters of water into a saucepan, salt, sugar, mix well. The resulting marinade is poured into jars with zucchini.
10. Cans with almost ready dish are covered with lids. We put a glass container filled with water in a large saucepan to the shoulders. Bring to a boil and boil on low heat for another 15 minutes.
11. Then roll up the jars, turn the neck down and, without wrapping, leave the courgettes to cool in the kitchen. Keep the workpiece in a cool place.

Preserving with tomatoes and cucumbers without vinegar

A unique spice that can suppress the development of pathogenic microflora and permanently prolong the safety lines of sunset - a bite. However, it adversely affects the gastric mucosa. Multiple contraindications to the use of dishes with vinegar are in people suffering from diseases of the digestive system. How can you do without this spice when preparing zucchini? It is necessary to replace vinegar, for example, with leaves of horseradish, grapes, currants, cherries. They will also keep the color of vegetables well, prevent them from digesting, prevent the development of pathogenic microflora.

To preserve zucchini without vinegar, we need the following ingredients:

• cream tomatoes or small round tomatoes - 3 kg;
• of medium size cucumbers - 3 kg;
• young homemade squash - 3 kg.

For each 3-liter jar you need a set of spices:

• large leaves of grapes - 6 pieces;
• small bulb - 5 heads;Cherry leaves - 4 pcs.;
• parsley - 4 branches;
• currant leaves - 2 pcs.;
• sweet pepper - 5 peas;
• horseradish leaves - 2 pcs.;
• garlic - 5 teeth;
• sugar - 70 g;
• salt - 70 g.

How to prepare:

1. Wash cans with soda and rinse well. Cover the lids in boiling water.
2. Remove greens from dirt and dry them.
3. Lay on the bottom of a can of grape leaves, cherries, currants, horseradish, parsley sprigs, bulb heads( can be cut in half), garlic, sweet pepper.
4. Wash the vegetables. Zucchini cut into rings.
5. Fold in a jar in a chaotic order or layers of tomatoes, cucumbers, zucchini.
6. Reconciliation of vegetables to pour out salt, sugar.
7. Pour boiling water, cover and sterilize for 20-25 minutes.

Recipe for cooking zucchini with rice

With rice make many different snacks for the winter. They are all original, delicious and nutritious, are no exception and zucchini with rice. This snack is eaten simply with bread as an independent dish or served instead of a side dish to hot meat dishes. To prepare zucchini with rice you will need:

• Bulgarian pepper( multi-colored) - 1kg;
• young zucchini without seeds - 0,5 kg;
• rice long - 1 cup;
• tomatoes - 1 kg;
• ground pepper - to taste;
• sunflower oil - 1 glass;
• vinegar 9% - 50 g;
• sugar - half a cup;
• salt of stone - 1 tbsp.a spoon;
• bay leaves - 5 pcs. How to prepare:
  1. Sweet pepper pods are washed, dried, cut into two identical parts. We remove the stalk, core, seeds. Peeled slices cut straws.
  2. Rinsed courgettes are cleaned from the skin, crushed into small slices.
  3. Remove the peel from pure tomatoes. For this we dip each tomato for half a minute in a saucepan with boiling water.
  4. The flesh of tomatoes is cut into small cubes or scrolled through a meat grinder.
  5. We fill the rice with boiling water, let it brew for 20-30 minutes.
  6. We pour out sunflower oil into a large cauldron or a scallop, warm up and add the Bulgarian pepper. We extinguish 15 minutes.
  7. Then we pour the zucchini, all the stew for 15 more minutes.
  8. We add tomatoes, let's extinguish 10-15 minutes.
  9. We spread rice, pepper, salt, and laurushka to vegetables.
  10. Cover everything with a lid, simmer until cooked over low heat, stirring occasionally.
  11. In the prepared salad before packaging on cans, add the vinegar, mix everything well.
  12. In a pre-prepared sterilized glass container we spread a salad with zucchini. We roll up the lids, turn it upside down, wrap it up with a blanket.

  Caviar with mayonnaise without canister sterilization

  If you are looking for a laborious recipe for caviar with mayonnaise, use this cooking option. Do not sterilize the banks. You will need the following ingredients:

  • Bulgarian pepper in different colors - 10 pcs.;
  • tomato paste- 1 can;
  • young fresh squash - 6 kg;
  • onion - 1 kg or 4-5 large onions;
  • sugar - 1 cup;
  • mayonnaise 67% fat or olive oil - 500 g;
  • sunflower oil - 1 glass;
  • salt stone - polstakana;
  • citric acid - 1 teaspoon;
  • seasoning "Mivina universal" - 1 package;
  • paprika - 1 tbsp.a spoon.

  Preparation:

  1. Wash vegetables, dry with a paper towel.
  2. Squash, peel onion, chop the knife into small slices.
  3. Sweet pepper cut in half, remove seeds, core. Peeled halves cut into large strips.
  4. Prepared vegetables grind in a meat grinder.
  5. The resulting mass of pour into a saucepan or cauldron, simmer for 2 hours on low heat, stirring constantly.
  6. After the time has elapsed, pour the vegetable oil, sugar, mayonnaise, tomato paste into the hot mass. Cook for 2 more hours.
  7. Then add Mivin or another seasoning for vegetables, citric acid, paprika. Boil all 10 minutes.
  8. Ready-made caviar to pour over cans, roll up, turn upside down with a neck, wrap it in a warm towel and leave to cool.

  Fried zucchini and eggplants with carrots and onions in tomato sauce

  Fans of fried vegetables can taste a recipe for vegetable assortment in tomato. The dish is served as a sauce for dumplings, vermicelli, or as an appetizer. For cooking you will need:

  • zucchini - 1 kg;
  • aubergines - 1kg;
  • apple vinegar 9% - 2 tbsp.spoons;
  • carrots - 0.5 kg;
  • tomatoes - 1.5 kg;
  • apples - half a kilogram;
  • tomato paste - 3st.spoons;
  • sugar - Art.a spoon;
  • garlic - 4-5 teeth;
  • laurel - 3 leaves;
  • scented pepper - 4 peas;
  • salt - 3 tbsp.spoons;
  • carnations - 5-6 flowers;
  • vegetable oil - 1 tbsp.spoon and oil for roasting;
  • water-glass;
  • mustard dry - 2-3 seeds.

  How to prepare:

  1. Clean the carrots into small cubes or thin rings, fry until golden brown.
  2. Apples, tomatoes, garlic, grind in a meat grinder.
  3. The resulting mixture is poured into a saucepan, add fried carrots, tomato paste, salt, water, sugar. All cook, stirring, over low heat for 30-40 minutes.
  4. Zucchini and eggplants are cut into rings with a thickness of 2 centimeters, fry until half cooked. We put them on a dish.
  5. In a saucepan with boiled vegetables, add the vinegar, oil, spices. We cook for another 10-15 minutes.
  6. In pre-sterilized jars we lay aubergines and zucchini, abundantly watered with hot tomato filling. We roll up the covers.

  Zucchini with cherry plum and sugar, tastes like pineapples

  A hot, sunny summer has the opportunity to stock up on the winter with an original, unusual dish that tastes like pineapple. Thanks to cherry plum, zucchini get a spicy taste and pleasant sourness. For preparation it is necessary to take:

  • cherry plum yellow - floor kg;
  • mature zucchini - 2 kg;
  • sugar - 2 cups;
  • water - 1 liter.

  How to prepare:

  1. Squash to wash and peel, cut along, clean the core, seeds.
  2. Halves of courgettes cut into half-rings of medium thickness( 1.5 cm).
  3. Alychu rinse and fall asleep in the jars for one-fourth.
  4. Above the cherry plums lay half the cans of the half rings of zucchini.
  5. Next, we turn to the preparation of syrup. In the water we pour out the sugar, put it on a big fire and bring it to a boil, stirring constantly. If foam will form, it must be cleaned.
  6. With a hot hot syrup pour cherry plum and zucchini.
  7. When the seaming becomes cold, the syrup is drained into a saucepan and digested again. After - boiled water with sugar again poured into jars with zucchini and roll.
  8. It is recommended to store the twist in a cool place or a refrigerator.

  Hot stewed zucchini with carrots and ketchup chili in Korean

  Lovers ostrenkogo certainly appreciate the zucchini snack from Korean cooking. For winter sunsets choose young, elastic fruits, because the recipe does not provide for cleaning zucchini from the skin. For preparation, take:

  • homemade squash - 3 kg;
  • garlic - 100 g;
  • Bulgarian sweet pepper - 3-4 pieces;
  • vegetable oil - glass;
  • salt - 2 tbsp.spoons;
  • carrots - 2 pieces;
  • chili ketchup - 250 g;
  • black ground pepper - 2 tsp;
  • tomato sauce - 2 cans;
  • sugar-glass;
  • vinegar 70% - 2 tbsp.spoons.

  Preparation:

  1. Squash and peeled carrots rubbed on a large grater. Bulgarian pepper slichem thin straws.
  2. All is well mixed, we add ketchup, sauce, spices, sunflower oil, salt, sugar.
  3. Put the mixture into a saucepan, cook for 15-20 minutes.
  4. Then add crushed garlic, vinegar. Boil another 7-10 minutes.
  5. The ready mix is ​​packed in sterilized jars, rolled up.

  Simple recipe for zucchini frost for the winter

  With all the rules, frozen vegetables retain almost all the useful properties and vitamins. To properly freeze zucchini, you need to choose young, juicy fruits. Cutting for freezing can be any: entirely, cubes, circles. It all depends on what you plan to cook from. To freeze zucchini we will need:

  • freshly picked raw zucchini - any amount;
  • carrots - 1-2 pcs.(optional);
  • packages or other containers for freezing. How to prepare:
    1. Carrot and zucchini wash, dry with a paper towel, then peel. If desired, skins of zucchini can not be removed.
    2. For the preparation of the first dishes, cut some of the courgettes into small squares, arrange them in packages, pour out the air and seal them tightly.
    3. For roasting another part of zucchini should be cut into thin rings. Fold in sealed bags.
    4. For the preparation of pancakes, a third of zucchini grate, add grated carrots to them. Mix everything, squeeze out the juice. Grind the mixture into bags.

    Video recipes: delicious and healthy dishes from zucchini for the winter.

    Zucchini - not only a delicious vegetable, but also very hearty. It satisfies hunger well, although it has a low calorie content. Recipes for the winter from zucchini a lot, and they are all different, but at the same time simple and inexpensive to prepare. From zucchini prepare lecho, garlic snack, diet dishes, salads, sauces, adzhiku, caviar stewed in a multivarquet and even compote. See below for detailed video recipes of useful and tasty zimbabwe blanks with zucchini for a holiday and for everyday use.

    Lecho, just fingers lick off

    Delicate popcorn appetizer with garlic and pepper in tomato juice

    Salad "Teschin tongue"

    Courgettes in Georgian

    "Aklbenches "from vegetables with tomato paste